Thursday, February 18, 2010

Smoked Chicken Puffs with Fresh Sage presented by The Notchland Inn

1 Large Sheet Puff Pastry
2 Tbs. Apricot Jam
4 oz. Smoked Chicken, finely chopped
12 Sage Leaves
2 oz. Derby Sage Cheese
1 Egg, beaten
Cut puff pastry into small squares (large enough to fold over and seal when stuffed). Brush with apricot jam. Add a sage leaf and a small amount of chicken and cheese. Fold over and press edges to seal. Brush lightly with egg. Place on a well-greased sheet pan and bake at 400° until brown and puffy (about 20 minutes).

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